Coconut Chicken with Pineapple and Peppers

The recipe Coconut Chicken with Pineapple and Peppers can be made in approximately 1 hour. One serving contains 801 calories, 31g of protein, and 45g of fat. For $2.48 per serving, you get a beverage that serves 4. This recipe from Laurens Latest requires green bell pepper, canolan oil, pineapple tidbits, and soy sauce. 792 people found this recipe to be delicious and satisfying. Overall, this recipe earns an amazing spoonacular score of 86%. If you like this recipe, take a look at these similar recipes: Polynesian Pineapple Chicken and Peppers, Sweet and Sour Chicken With Pineapple and Peppers, and Stir-Fried Chicken With Pineapple and Peppers.

Servings: 4

Preparation duration: 30 minutes

Cooking duration: 30 minutes

 

Ingredients:

1/2 cup all purpose flour sprinkled with s&p to taste

2 tablespoons canola oil

6 tablespoons canola oil, divided

2 chicken breasts, about 1 lb. cut into pieces

2 tablespoons sweet chile sauce

2 teaspoons cornstarch

1 large egg

1 green pepper, cut into pieces

2 tablespoons milk

1 onion, sliced

3/4 cup pineapple juice

1-20 oz. can pineapple tidbits

1 red pepper, cut into pieces

2 tablespoons soy sauce

2 cups sweetened coconut

Equipment:

frying pan

bowl

whisk

Cooking instruction summary:

Get three shallow bowls ready to coat chicken: one with flour, salt and pepper, one with egg and milk, one with sweetened coconut.Dredge chicken in flour, then egg mixture, then coconut.Once all chicken is coated, cook in 3 batches using 2 tablespoons of oil per batch in a large, nonstick skillet over medium heat.Place cooked chicken aside and replace pan to heat.Add in another 2 tablespoons of oil and saute onions and peppers until cooked to your liking. I like mine a little bit on the crisp side, so I cooked mine about 4 minutes. While veggies are cooking, measure out ingredients for sauce and whisk together. Add in drained pineapple to the pan, along with the sauce mixture and bring to boil until thickened slightly. Add in coconut chicken and cook another 2 minutes until heated through and serve over fried rice.

 

Step by step:


1. Get three shallow bowls ready to coat chicken: one with flour, salt and pepper, one with egg and milk, one with sweetened coconut.Dredge chicken in flour, then egg mixture, then coconut.Once all chicken is coated, cook in 3 batches using 2 tablespoons of oil per batch in a large, nonstick skillet over medium heat.

2. Place cooked chicken aside and replace pan to heat.

3. Add in another 2 tablespoons of oil and saute onions and peppers until cooked to your liking. I like mine a little bit on the crisp side, so I cooked mine about 4 minutes. While veggies are cooking, measure out ingredients for sauce and whisk together.

4. Add in drained pineapple to the pan, along with the sauce mixture and bring to boil until thickened slightly.

5. Add in coconut chicken and cook another 2 minutes until heated through and serve over fried rice.


Nutrition Information:

Quickview
803k Calories
31g Protein
44g Total Fat
71g Carbs
22% Health Score
Limit These
Calories
803k
40%

Fat
44g
69%

  Saturated Fat
14g
91%

Carbohydrates
71g
24%

  Sugar
45g
51%

Cholesterol
119mg
40%

Sodium
1199mg
52%

Get Enough Of These
Protein
31g
63%

Vitamin C
83mg
101%

Selenium
53µg
76%

Vitamin B3
14mg
72%

Vitamin B6
1mg
62%

Manganese
0.91mg
45%

Vitamin E
5mg
39%

Phosphorus
374mg
37%

Fiber
8g
34%

Potassium
1022mg
29%

Vitamin B1
0.43mg
29%

Vitamin A
1228IU
25%

Magnesium
96mg
24%

Vitamin K
25µg
24%

Vitamin B5
2mg
22%

Vitamin B2
0.36mg
21%

Copper
0.42mg
21%

Folate
79µg
20%

Iron
3mg
17%

Zinc
1mg
11%

Calcium
69mg
7%

Vitamin B12
0.37µg
6%

Vitamin D
0.46µg
3%

covered percent of daily need
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